These healthy mini chocolate chip muffins are the perfect treat for a midday snack or to enjoy with your breakfast! Better yet, they taste just like the Little Bites muffins from the store with a healthier twist! {Vegetarian}
Chocolate Chip Muffin Recipe – No Milk
There are a few secrets to baking the perfect mini chocolate chip muffins, but one of them is yogurt. It adds tenderness and moisture to the muffin batter like you wouldn’t believe!
By using Greek yogurt, we’re also adding a little extra protein and reducing the overall fat content too. They’re perfect for tucking into lunch boxes or keeping on the counter for a delicious snack!
Why We Love These Chocolate Chip Muffins with Yogurt
- Quick & Easy: Once you add the wet ingredients and dry ingredients in a large bowl, you’re almost ready to bake. It’s really that easy. No mixer required!
- Moist & Fluffy: Although “healthy” muffins don’t always have a reputation for great flavor and texture, these ones are tender and moist thanks to yogurt, oil, and applesauce.
- Healthy: These Greek yogurt chocolate chip muffins are made with no butter, no sour cream, and no refined sugar for a healthier snack option. They’re naturally sweetened with applesauce and maple syrup and have fibre from whole wheat flour. They’re nutritious enough to enjoy every day!
Ingredient Notes
- White whole wheat flour: Instead of all purpose flour, I like to use white whole wheat flour in these Greek yogurt chocolate chip muffins. It adds extra fibre but looks and tastes like regular flour!
- Baking powder: To get the perfect rise, you’ll want to use both baking powder and baking soda.
- Baking soda: Since baking powder activates at a different time than baking powder, it’s a good idea to use both leavening agents for the best rise.
- Salt: Salt will draw out the sweetness in these chocolate chip muffins without milk, and it will also help activate the baking soda and powder.
- Eggs: Eggs will bind the muffin batter together and help them rise well. I prefer to use room-temperature eggs when possible.
- Greek yogurt: Although you can use sour cream instead, the best homemade chocolate chip muffins are made with yogurt! It will give these healthy chocolate muffins a wonderful texture.
- Maple syrup: Instead of granulated sugar, this healthy chocolate chip muffins recipe calls for maple syrup to sweeten the muffins.
- Unsweetened applesauce: Adding applesauce is a simple way to add moisture and sweetness without using as much oil or sugar!
- Canola oil: Most muffins do require some oil, which will increase the fat content. You can also use melted coconut oil if you aren’t a fan of vegetable oil.
- Pure vanilla extract: Don’t skip the vanilla extract! They give your muffins an enticing aroma.
- Mini chocolate chips: For the ultimate chocolate chip muffins, you can’t skip the chocolate chips! You can use either dark chocolate chips or stevia-sweetened chips to keep the sugar content low.
How to Make Mini Chocolate Chip Muffins – Step-by-Step
- Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, then stir in the yogurt, maple syrup, applesauce, oil, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. Do not overmix.
- Stir in the chocolate chips.
- Divide batter among the prepared muffin tin so that the batter is almost filled to the top. You’ll use about 1 ½ tablespoon in each mini muffin cup. Poke a few extra chocolate chips into the surface of each muffin.
- Bake for 13-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean. Do not over bake.
- Remove from oven, and let cool in the pan for 5 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Mini Muffins
- Be careful not to over mix your muffin batter. You can stop stirring when the ingredients are fully combined.
- You can easily make this muffin mix by hand in a bowl with a wooden spoon. You don’t need any fancy equipment or tools!
- Muffins rise best when the batter has been chilled. Place your mini muffin pans in the fridge for 30 minutes to an hour before baking.
Recipe FAQs
If you don’t have a mini muffin tin, you can still bake these healthy mini chocolate chip muffins! Place your mini muffin liners on a baking sheet and fill them like normal. If you have a hard time getting them to stay upright, you can place the band of a mason jar on the tray and set the muffin cup in the center.
If you prefer to use wholesome ingredients, you’ve probably noticed how hard it is to find healthy chocolate chips at the store! Since you aren’t using that many chocolate chips in this mini muffin recipe, you can just use whatever is available to you.
If you’d prefer to use a healthier type of chocolate chip, look for one with more wholesome ingredients. I like these ChocZero dark chocolate chips because they have a really short ingredient list and minimally processed ingredients. The EnjoyLife chocolate chips only have three simple ingredients, yet they do contain some cane sugar.
If you need to remove the egg for some reason, try adding an additional 1/4 cup of yogurt or make a flax egg by mixing 1 tablespoon ground flaxseeds with 3 tablespoons of water. Let them sit for 10-15 minutes before using.
Storage Guidelines
Store any leftover mini chocolate chip muffins in an airtight container at room temperature for 5-7 days. You can also refrigerate them to have them last longer, but they’ll go stale faster.
Freeze excess muffins in a freezer-safe Ziploc bag and store them in the freezer for several months. They’ll need to thaw for a few hours first.
Serving Suggestions
These chocolate mini muffins are intended to be a healthy snack you can enjoy either with a meal, like breakfast or lunch, or you can eat these little muffins as a snack between meals.
They aren’t a great source of protein on their own, so if you’re enjoying them as a snack between meals, you might want to pair them with some source of protein and fat, like a cup of yogurt or some nuts with a piece of fruit.
Recipe Variations
- Mini banana muffins: Replace the applesauce with mashed ripe bananas for a delicious banana-chocolate flavor.
- Change the extract: Although this chocolate chip mini muffin recipe is great with vanilla extract, you can use orange extract or almond extract for a twist!
- Add dried fruit: Since chocolate tastes amazing with a wide variety of fruits and berries, try adding some dried raisins, cranberries, apricots, dates, or other fruits into the batter. Be sure to cut any large pieces into bite-sized pieces.
More Similar Recipes
- Banana Protein Muffins
- Mini Sweet Potato Muffins
- Almond Butter Muffins
- Mini Strawberry muffins
- Carrot Zucchini Muffins
- Spinach Banana Muffins
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Healthy Mini Chocolate Chip Muffins {without Milk}
Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup 0% plain Greek yogurt
- 1/4 cup maple syrup
- 3 tablespoons unsweetened applesauce
- 2 tablespoons canola oil (or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 1/2 cup mini chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 350 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, then stir in the yogurt, maple syrup, applesauce, oil, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. Do not overmix.
- Stir in the chocolate chips.
- Divide batter among the prepared muffin tin so that the batter is almost filled to the top. (You'll use about 1 ½ tablespoon in each mini muffin cup.) Poke a few extra chocolate chips into the surface of each muffin.
- Bake for 13-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out clean. Do not over bake.
- Remove from oven, and let cool in the pan for 5 minutes. Run a paring knife around the edges to loosen, if needed, then carefully transfer muffins to a wire rack to cool fully.
Notes
- Be careful not to overmix your muffin batter. You can stop stirring when the ingredients are fully combined.
- Muffins rise best when the batter has been chilled. Place your mini muffin pans in the fridge for 30 minutes to an hour before baking.
Nutrition
Inspired by Healthy Kids Recipes – Mini Chocolate Chip Muffins
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